Single varietal of locally grown Katy apples, wild fermented and barrel aged. These days a fairly well known apple for ciders described as “crisp and refreshing”.
Ryan wanted to explore the fruitier, juicier aspects of the apple which are strongest in the lovely red skins. To this end I macerated the milled apples for 4 weeks before pressing the juice off into a neutral cider cask to ferment naturally outdoors over our extraordinarily baltic winter.
This extended skin contact has deepened the colour and left it cloudy like fresh pressed juice, nose wise we’re back into Haribo supermix sweeties, specifically the jelly hearts and red crocodiles. It drinks like fresh juice.
Caledonian Cider is a small independent cidery founded in 2014 in Conon Bridge on the Black Isle just north of Inverness. They explore of cider at its northern frontier. The aim for these cidersis to reflect as far as possible the local Highland terroir.
They use every locally grown apple they can get our hands on whether they’re grown in gardens or orchards, sharp cookers, juicy eaters or bitter wee cider apples, they find a use for them all. Caledonian’s cider apple orchards are among the most northerly in Europe and provide the perfect starting point for all their blends.
Only ever using ferment from freshly pressed juice with wild yeast found naturally on the apples and in the cidery itself. They both ferment and mature in oak barrels at ambient temperature. This ensures a cold, slow fermentation which tracks the natural weather fluctuations as they head through the winter and into spring, it’s not uncommon during the depths of winter for the juice to freeze solid for a few days at a time. With Every vintage bringing it’s own unique character the barrels are blended by taste to produce the individual ciders or are set aside for one off single cask bottlings.
6.5% / 75cl